READING COMPREHENSION-3

Hot boning is an energy saving technique for the meat processing industry. It has received significant attestation in recent years when increased pressure for energy conservation has accentuated the need for more efficient methods of processing the bovine carcass. Cooling an entire carcass requires a considerable amount of refrigerated space, since bone and trimmable fat are cooled along with the muscle.It is also necessary to space the carcasses adequately in the refrigerated room for better air movement and preventative of microbial contamination, thus adding to the volume requirements for carcass chillers.

Conventional handling of meat involves holding the beef sides in the cooler for 24 to 36 hours before boning. Chilling in the traditional fashion is also associated with a loss of carcass weight ranging from 2 percent to 4 percent due to evaporation of moisture from the meat tissue.

Early excision or hot boning of muscle prerigor followed by vacuum packaging has several potential advantages. By removing only the edible muscle and fat prerigor, refrigeration space and costs are minimized, bowing labor is decreased and storage yields increased. Because hot boning often results in the toughening of meat, a more recent approach, hot boning following electrical stimulation, has been used to reduce the necessary time of rigor mortis.

Some researches have found this method beneficial in maintaining tender meat, while others have found that the meat also becomes tough after electrical simulation.

Questions:

Q1. The word "accentuated is closet in meaning t0............

         (a) de-emphasized                         (b) caused

         (c) speeded up                                (d) highlighted

Q2. All of following are mentioned as drawbacks of the conventional method of boning except........................

         (a) Storage Space requirements

         (b) Energy waste

         (c) Loss of carcass weight

         (d) Toughness of weight

Q3. The word "accentuated" is nearest in meaning t0............

         (a) urgency                                      (b) flavor

         (c) weight                                         (d) cooking texture

Q4. Hot boning is becoming very popular because...........

           (a) It causes meat to very tender

          (b) It helps conserve energy and is less expensive than                   conventional methods

          (c) meat tastes better when the bone is adequately                          scared along with the meat

          (d) It reduces the weight of the carcass

Q5. The word "Carcess chiller" is nearest in meaning to....

           (a) a refrigerator for the animal body

           (b) a method of boning meat

           (c) electrical stimulation of beef

           (d) early excision

Q6. The word "Early excision" is nearest in meaning      t0............

         (a) Vacuum packaging                 (b) hot boning

         (c) carcass chilling                       (d) electrical stimulation

Q7. The Toughening of meat during hot boning has been combated by........

        (a)  Following hot boning with electrical stimulation                 (b) Tenderizing the meat

        (c) using electrical stimulation before hot boning                       (d) removing only the edible muscle and fat prerigor

Q8. The word "bovine" is nearest in meaning t0............

         (a) cold                                        (b) electrically stimulated

         (c) beef                                         (d) pork

Q9. The word "carcass" is nearest in meaning t0............

         (a) deboned meat                            (b) body

         (c) refrigerator                                 (d) fat

Q10. The word "considerable" is nearest in meaning t0............

         (a) frigid                                           (b) kind

         (c) lesser                                           (d) substantial

Q11. One reason it is recommended to remove bones before refrigerating is that............

         (a) It makes the meat more tender

         (b) The bones are able to be used for the purposes

         (c) It increases chilling time                                   

         (d) It saves cooling space by not refrigerating parts that                  will be discarded

Q12. The word "trimmable" is nearest in meaning t0............

         (a) unsaturated                                (b) removable

         (c) unhealthy                                    (d) chillable

Answers

Q1-(d)

Q2-(d)

Q3-(a)

Q4-(b)

Q5-(a)

Q6-(b)

Q7-(c)

Q8-(c)

Q9-(b)

Q10-(d)

Q11-(d)

Q12-(b)